Raspberry Coconut Praline

Think of a raspberry country bar packed into small, delicious chocolate bites.

Time to read: 4 mins | Time to make: ~40 minutes | Yields: 30 servings

Ingredients

• 150 g dark chocolate

• 150 g white chocolate

• 2 teaspoons coconut oil

Filling

• 120 g raspberries, frozen

• 1 cup (90 g) coconut flakes

• 1.5 teaspoons vanilla extract

• 3 tablespoons maple syrup

• 1 scoop vanilla protein powder (optional)

Method

1. Prepare silicone molds. Add dark and white chocolate in separate bowls with a teaspoon of oil. Melt them in a microwave in 30-second increments, mixing in between.

2. Drop a little bit of chocolate into each mold. Spread chocolate at the bottom and to the sides of the form using a spoon. Transfer molds to the freezer for the chocolate to harden.

3. Add the coconut, raspberries, vanilla, maple syrup, and protein (optional) to a food processor and mix and pulse for a few minutes until the mixture starts to come together. 

4. Take silicone molds out of the freezer and place a little bit of the filling into each mold. Make sure to flatten the top and leave a little room below the top to ensure there is enough room for the last chocolate pass. Put back into the freezer for 15 minutes.

5. Finish the pralines by adding melted chocolate later over the filling. Place back into the freezer for 15-30 minutes to set, then enjoy.

Nutrition facts per one serving:

Energy: 81kcal | Carbs: 9 g | Protein: 2 g | Fat: 4g